Bean Pie: The navy bean (white pea bean)is a variety of the common bean (Phaseolus vulgaris) native to the Americas. It features in such dishes as baked beans, various soups, and even pies.
Ingredients: 2 deep-dish prepared pie crusts (= Pastetenteig), 2 (15.5 ounce) cans navy beans (= weiße Bohnen), rinsed and drained, 1 (12 fluid ounce) can evaporated milk (= Kondensmilch), ½ cup butter, melted, 1 teaspoon ground cinnamon, 1 teaspoon grated nutmeg, 2 tablespoons all-purpose flour, 2½ cups white sugar, 2 tablespoons vanilla extract, 2 eggs, 2 egg yolks
Directions: Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes. In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.